Friday, September 10, 2010

GUT ROT



Most people have always had a sneak suspicion about the Golden Arches: who knows what mysteries belie the meat of the matter?  Unpronounceable chemicals are as integral to the McDonalds as the Fry Guys are.


Sally Davies, a photographer based in NYC, took a picture of her Happy Meal on the day she bought it, left it out on her dining table - in other words, without refrigeration - and took the picture same picture again until it disintegrated.  Take a look at the picture taken on Day 145 above: the burger might have shrunk a bit in size, but it looks as if time has simply passed it by.  McDonalds has either found a cure for aging, or some mad science is going on.

The inquisitive folks at Salon set out to solve the mystery once and for all, and, except for the burger bun, it's apparently not all about the preservatives. The surprising key to your Quarter Pounder's immortality? Fat, and plenty of it. With the high fat content, there's not much room for moisture, which, in turn, means there's a lower possibility for mold to grow.  As for the fries, about half of their caloric value comes from fat alone, and as Riddih Shah puts it: 
They're crisper and thinner than regular fries, which means that they’re exposed to greater heat per surface area, killing pathogens and reducing water content. McDonald's fries are also coated in a nice, thick layer of salt, something we've been using as a natural preservative for the last 2,500 years.
While the lack of pathogens sounds great, the amount of fat is a bit frightening in terms of our collective health.  Us folks at Slop Press try to remain steadfast optimists: just think of how wonderful the Hamburglar will look for decades to come.

Joe.

the clutterer Web Developer

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